Epilogue to a Rainy Day
Rainy days demand good food. My idea of good food is homemade bread and a delicious soup. Yesterday we pigged out on grilled cheese sandwiches made with homemade bread, and homemade tomato soup with mozzerella and basil.
We were some happy sons of guns up in this house.
This is my bread recipe.
This ain’t a food blog, so yo don’t get pix. Use your imagination and enjoy your delicious dinner.
Slap-Yo-Mama Good Sandwich Bread
2 cups whole milk (Can you use skim milk or even water? Yes you can. But then it’ll just be good, not slap-yo-mama good)
1.5 Tablespoons yeast
1/2 cup of sugar
1.5 teaspoons salt
1/4 cup butter (Can you use vegetable or olive oil? Fo’ sho’. See above note.)
6 cups flour
1 egg
Warm up the milk. Don’t make it too hot. Dump all this stuff in the milk and mix it up. (Add the flour a bit at a time to keep from making it too dry. Bread is finicky. Don’t overdo it on the flour. Slightly too wet is better than too dry.) Knead it for a long time. Until warm and elastic.
Put it in a greased bowl, cover it, and let it rise, like, forever. Because of the fat content, it’ll take a while. Like two hours. Sometimes more. I don’t have a lot of patience, so sometimes I cheat. I’ll put the oven on warm and put the bowl on the stove. Or if it’s hot out, I’ll put it in my grill on the patio and close the cover. That works GREAT. Whatever you do, just don’t let it get too warm or it’ll start to cook.
After the dough has about doubled in size, cut it in half and form it into two loaves. Cover and let rise again. Forever.
When it’s about doubled in size (it should be rising up nicely over the rim of your bread pan) set the oven to 350. When the loaves have doubled in size or are towering high and proud like soldiers, gently place those bad boys in the oven and cook until nice, rich, golden brown. Usually takes about 20 minutes in my oven. Your mileage may vary.
Let the loaves cool completely before you slice them. You’ve been warned.
Subscribe this blog
No Comments Yet